I was cleaning out my fridge when I fell upon a jar of my mommy’s delicious apple butter from last Fall. She has a huge apple tree in her garden and made tons of apple butter to purge her tree. I decided that there was no way I was going to be able to use all this apple butter on toast, since I’m not a big bread person unless its really AMAZING bread. I instead used the apple butter to fuel a new recipe that would be perfect for the upcoming season.
Apple Butter Bread (makes 2 loaves)
1 1/2 cups of granulated sugar
1 cup of buttermilk
1/2 cup of apple juice
2 cups of homemade or store bought apple apple butter. (Recipe my mom used here)
4 large eggs, room temperature.
4 cups of AP flour
2 tsp of baking powder
2 tsp of baking soda
1 1/2 tsp of cinnamon
1 tsp of salt
Caramel Apple Topping
See Recipe for Sweet Serendipity Bakery’s Famous Caramel Sauce
1/4 cup of water
2 medium sized Granny Smith Apples
2 tsp of fresh lemon juice
Preheat oven to 325 degrees. Grease and flour two loaf pans. Using a large bowl, sift or whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside. Using a stand or hand mixer, mix together sugar, buttermilk, apple juice and apple butter in another large well. Mix until well combined. Add eggs one at a time to apple mixture. Continue to mix until eggs are combined to mixture. Fold in one half of flour mixture to apple mixture. Fold in the remainder of the flour mixture. Be careful to not over mix the batter. Divide batter evenly into both loaf pans. Bake for approximately one hour until tester comes out clean.
While bread is baking prepare caramel apple sauce. Follow directions for SSB’s Famous Caramel Apple Sauce. Once caramel is done, set aside. Peel and dice apples into small bite sized pieces. (make sure core is removed). Add apples to medium sized sauce pan. Cook on low-medium heat. Add lemon juice and water to apples. Once apples begin to soften add about half of your prepared caramel. Allow to cook until sauce thickens slightly and apples are soft to touch. Allow to cool.
While bread is war, poke small holes in bread loaves with skewer or toothpick. Pour caramel apple sauce over warm apple butter loaves. Allow sauce to melt into loaves for at least 2 hours, preferably overnight.
Remove from loaf pans. Slice. Devour and Enjoy!!
*This recipe will provide you with extra caramel sauce to use as a topping for ice cream, yogurt, waffles, cereal, etc. Everything is better with caramel!!